Pages

Monday, October 17, 2011

La crème au beurre

This one is very good, the taste is not too sweet and not too rich, well I love it that's all ^^.

La crème au beurre

Makes about 600 g

43g .................................. Egg yolks

182g ................................ Sugar

73g .................................. Milk

300g ............................... Unsalted butter

50g .................................. Egg whites

1tbsp ............................... Water

Mix egg yolks with 82g of sugar and bring the milk to boil.Pour the milk into the egg yolk mixture, stirring all the time.Heat the mixture over low heat, stirring all the time. until the temperature reaches 82°C.Pour the mixture into large bowl, let it cool completely.

Beat the butter into the custard base, until fully combine.

Make the Italian meringue using 100g of the sugar and 1tbsp of water (see how-to here).When the meringue cool mix in the butter and custard mixture, beat until fully combine.Add the flavoring of your choice.

2 comments:

HI, i want to ask smth if i dont use Italian meringue for this one, but the Swiss meringue, is it okie. I mean put egg white and sugar on the the bowl over streaming water. then stir until sugar dissolve, then beat mixture until stiff peak